You know that I do have a recipe category under "Cindy's Homemade Food-No Fuss Cooking." This pork patty with salted duck egg is one recipe that fits the description. In fact, many of the steamed dishes can be listed under the no fuss cooking category.
It's mostly easy prepping, but the key lies on the easy cleaning part. You see, steaming means no oil splashing around the stove area. And since I'm using the Taiwan Tatung electric steamer, basically there's no cleaning work needed in the end. Maybe just wipe-off the residual water on the inner lid and keep everything air dry in the end. Not like I hope for all the kitchen work to be that easy, but once a while it surely does reduce some workload in the errands-filled life.
Steamed pork patty with salted duck egg -
Ingredients?
- 2 salted duck eggs
- 500 to 600 grams ground pork
- 3 water chestnuts
- 1 talk scallion
- 1 small chunk ginger
- 1 teaspoon aged Shaoxing wine
- 1 teaspoon white sesame oil
- 1 teaspoon potato starch
- 1/2 teaspoon granulated sugar
How?
Scrape and chop the water chestnuts to smaller pieces. Scrape and finely chop the ginger, we will need about 1 teaspoon of prepped ginger for this recipe. Destem and chop the scallion, separate the white and green parts.
Peel the salted duck eggs. Separate the yolk and the white. Smash the yolk till paste-like texture. Chop the egg white (as you can tell from the picture that I'm not an expert in peeling the eggs).
Transfer ground pork to the bowl or deep plate that you'll be using for steaming. Measure in 1 teaspoon of aged Shaoxing wine. Increase up to 1 tablespoon if stronger Shaoxing aroma sounds like your type of food.
Also add 1 teaspoon of white sesame oil, finely chopped ginger, chopped water chestnuts, chopped duck egg white, 2 tablespoons of chopped scallion white, 1 teaspoon of potato starch, and 1/2 teaspoon of sugar.
Blend till evenly mixed together. Clean up the sides and make sure the pork mixture looks nice and clean as a whole chunk sitting on the bottom of the bowl or plate. Simply let the whole thing rest under room temperature for about 10 minutes.
After that, smear the duck yolk paste to the center of the pork mixture. Like forming a smaller circle, a round area on top of the pork. Into the steamer for 15 to 20 minutes.
Once ready, carefully remove the bowl or plate from the steamer and not to let any water drops into the dish. Garnish with chopped scallion greens before serving.
Have you noticed that I didn't use any salt nor soy sauce for this recipe? Just like the name suggests, the salted duck egg can be quite salty already, so I intentionally avoid using more salt to this dish.
However, if you prefer a darker, more soy sauce like look, perhaps just add a little bit of dark soy sauce to the ground pork mixture. Dark soy sauce is more so for the color only, it's not as flavorful and salty compared to the regular soy sauce, so there's no need to worry too much about the over-salty result in the end.
Other no fuss cooking recipes:
- Shabu pork salad in homemade miso dressing
- Salmon and dashi takikomi gohan using brown rice 炊き込みご飯
- Chinese spicy sauce and shrimp rice using rice cooker
- Japanese pickled napa cabbage with shio kombu 白菜漬け
- White bean and tuna salad (insalata di tonno e fagioli)
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